Olive Leaf Pasta

Expand your pasta horizons. The taste and unique shape (foglie d'oliva) and color make this handmade pasta worth trying. The spinach in the pasta creates a subtle green color and the texture ensures that the sauce clings to every flavorful bite.

Click on Detailed Description for a recipe for  Foglie d' Oliva Olive Leaf Pasta with Prosciutto, Cream and Nutmeg.

La Storia of: La Bella Angiolina Olive Leaf Pasta

Made in: Ligurian Riviera

Luca Bastieri and his family created this fun and flavorful pasta to be simply dressed with extra virgin olive oil, butter and parmesan cheese or try our favorite recipe for Foglie d'Oliva Pasta with Prosciutto, Cream and Nutmeg. Also good as the star of a cold pasta salad.

Olive Leaf Pasta with Prosciutto, Cream and Nutmeg.

1 package of  La Bella Angiolina Olive Leaf Pasta 
3 T butter
Prosciutto cut into narrow strips to measure 2/3 cup
1/2 cup heavy cream
1/2 t freshly grated nutmeg
1/3 cup freshly grated Parmigiano Reggiano cheese

Place the olive leaf pasta in a tall pasta pot and begin to boil. At the same time begin to brown the prosciutto in butter in a large high sided skillet over low heat without over-cooking and burning it. Add cream and fresh nutmeg to the skillet, stirring once in a while. Add the drained ( save some of the pasta water) al dente pasta to the skillet tossing the pasta with the prosciutto cream mixture. Remove from flame. You can add some of the reserved pasta water should you need to loosen the sauce. Toss very well and add the Parmigiano Reggiano then toss again. Pasta is best served immediately and directly from the skillet. (Serves 4 -6)